# Maltese Sunday Lunch: Soups, Baked Pasta and Family Mains Source: https://www.malteserecipes.com/collections/maltese-sunday-lunch/ Plan a Maltese Sunday lunch with Brodu, Ross il-Forn, Timpana, rabbit stew, Bragioli, and roast potatoes, grouped into starters, mains, and sides. A Maltese Sunday lunch can be a pot of stew shared with bread or a longer meal built around soup, baked pasta, and family favourites. There is no need to cook every course in this collection: use it to put together a menu that fits your household and the time you have. For a generous oven-based lunch, choose Ross il-Forn or Timpana and add vegetables. For a slow-cooked meal, try Bragioli with Patata l-Forn. Brodu followed by rabbit stew is another way to build the meal, with smaller starter portions to leave room for the main. Check oven temperatures and cooking times before combining dishes. Two recipes may each be straightforward but compete for the same oven space. Start the longest-cooking dish first and plan a little time to clear the kitchen before serving. Prefer fish for lunch? Explore the [Maltese seafood collection](/collections/maltese-seafood/). For more pies and doughs, visit [Maltese baking and pastry](/collections/maltese-baking-and-pastry/). ## Start with soup or ravioli Brodu makes a warming first course, while cheese-filled ravioli offer a more substantial opening. Serve a smaller portion if a rich main is coming, or make the ravioli the centre of a simpler lunch. - [Brodu (Maltese Beef and Vegetable Broth)](https://www.malteserecipes.com/recipes/brodu/): Malta's comforting winter soup - a clear, rich meat broth simmered with seasonal vegetables. Simple, nourishing, and traditionally served on cold days. - [Ravjul bil-Ġbejniet tan-Nagħaġ (Sheep's Cheese Ravioli)](https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/): Traditional Maltese ravioli filled with fresh sheep cheese and served with a simple tomato and basil sauce. ## Choose an oven-baked centrepiece Ross il-Forn uses rice; Mqarrun il-Forn uses macaroni; Timpana adds a pastry case. They are alternatives for the same place in a menu, so choose the one you most want to cook. Meat pie is another option when you want something to slice and share. - [Ross il-Forn (Maltese Baked Rice)](https://www.malteserecipes.com/recipes/ross-il-forn/): Malta's comforting baked rice dish with minced meat and tomato, baked until golden. A classic Sunday family dish. - [Mqarrun il-Forn (Maltese Baked Macaroni)](https://www.malteserecipes.com/recipes/mqarrun-il-forn/): Traditional Maltese baked macaroni with rich meat sauce, eggs, and cheese. Comforting, golden, and perfect for Sunday lunch. - [Timpana (Maltese Baked Macaroni Pie)](https://www.malteserecipes.com/recipes/timpana/): A classic Maltese baked macaroni pie with rich meat sauce, eggs, and cheese wrapped in golden pastry. A true Sunday and festa favourite. - [Torta tal-Laħam (Maltese Meat Pie)](https://www.malteserecipes.com/recipes/torta-tal-laham/): A traditional Maltese meat pie filled with minced beef, peas, tomato, herbs, and flaky pastry. Hearty and perfect for family meals. ## Meat dishes for a long lunch Rabbit stew and Bragioli reward a leisurely simmer. Pulpetti offer familiar meatballs, while stuffed peppers combine the filling and vegetables in one dish. Start by checking the cooking time, then work backwards from when you want to sit down. - [Stuffat tal-Fenek (Rabbit Stew)](https://www.malteserecipes.com/recipes/stuffat-tal-fenek/): Malta's national dish - slow-cooked rabbit in rich tomato and wine sauce. - [Bragioli (Maltese Beef Olives)](https://www.malteserecipes.com/recipes/bragioli/): Tender beef rolls stuffed with savory pork filling, eggs, and slow-cooked in rich tomato sauce. - [Pulpetti tal-Laħam (Maltese Meatballs)](https://www.malteserecipes.com/recipes/pulpetti-tal-laham/): Traditional Maltese meatballs made with minced meat, breadcrumbs, garlic, parsley, and cheese, then fried or simmered in tomato sauce. - [Bżar Mimli (Stuffed Peppers)](https://www.malteserecipes.com/recipes/bzar-mimli/): Maltese stuffed peppers baked with minced meat, rice, tomato, herbs, and garlic. Colourful, hearty, and ideal for family meals. ## Sides and a sweet finish Patata l-Forn works alongside a meat main; Kapunata adds vegetables to the table. Bread is useful for the sauce. For dessert, bread pudding can follow a modest meal, or serve a small slice with Maltese coffee later in the afternoon. - [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Maltese oven-roasted potatoes with onion, garlic, stock, fennel seed, and olive oil. Golden on top, tender underneath, and full of Sunday lunch flavour. - [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): A vibrant Mediterranean vegetable stew with aubergines, peppers, tomatoes, capers, and olives. - [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Traditional Maltese crusty bread with a dark crisp crust and soft open crumb. Essential for soups, dips, and ħobż biż-żejt. - [Pudina tal-Ħobż (Maltese Bread Pudding)](https://www.malteserecipes.com/recipes/pudina-tal-hobz/): A traditional Maltese bread pudding made with stale bread, cocoa, citrus, spices, dried fruit, and nuts. Frugal, rich, and deeply nostalgic. - [Kafè Malti (Maltese Spiced Coffee)](https://www.malteserecipes.com/recipes/maltese-coffee/): Strong, dark coffee gently spiced with cloves and citrus. A Mediterranean blend of Italian espresso culture and North African spice traditions.